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BBQ Guide - Steak cuts

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By Chatelaine Updated April 23, 2003

Complete barbecue guide

Baby your grill, select the tastiest steaks, and get easy grilling recipes

By Jennifer Danter

First published in Chatelaine’s June 2003 issue.

Steak cuts

Depending on the cut, some steaks are naturally tender while others need marinating. Both can be delicious and it’s fun to experiment with different tastes and textures. Whether you take a trip to the grocer or butcher, here’s what to look for.

Grilling steaks
These require no marinating but can benefit from spice rubs or sauces for a different taste. The most flavourful, tender and juicy steaks are “marbled” with thin veins of ivory-coloured fat evenly running throughout the meat.

Steak cut	Profile
Tenderloin	Small, round, incredibly tender steaks Also available as filet mignons, tournedos and Chateaubriands No bones and little fat Mild flavour and expensive
Rib eye	Steak version of a prime rib roast Choose large thick steaks, at least 1-inch (2.5-cm) thick
T-bone	Cut from centre of short loin Has T-shaped bone separating small tenderloin section from larger top loin The most flavourful steak; meat closest to the bone is extra tasty
Porterhouse	Similar to T-bone but with a larger portion of tenderloin Not as common in grocery stores but often the butcher’s top pick Good value for money–you get both the T-bone and rib eye
Strip loin	Butchers also call this New York strip A very tender cut–it’s what left when the tenderloin is “stripped” from the loin Generally cut to 2 1/2-inches (6.5-cm) thick
Top sirloin	Enormous steaks–good for feeding a crowd Tender enough not to require marinating and incredibly flavourful Taken from an area between the loin and sirloin (the hip) Least expensive of the tender cuts and best value for money

Marinating steaks
These are usually less expensive than grilling steaks and not as naturally tender. Marinating helps tenderize the meat and gives a flavour boost, too.

Steak cut	Profile
Flank steak	Thin flat muscle that runs along the underbelly Best cooked to medium-rare and sliced across the grain Benefits from a few hours or overnight marinating
Eye of round	Looks like a big tenderloin steak, but has more flavour Often sold crusted with peppercorns and herbs
Inside and outside round	Large steaks–good for sharing Better flavour and texture if marinated overnight

For more information, call 1-888-248-BEEF or log on to www.beefinfo.org.


		Intro
		Spring cleaning
		Choosing a new grill
		Tools of the trade
		Supermarket vs. butcher steaks
		Steak cuts
		5 easy grilling recipes
		Get grilling! cooking tips
		Salad days
		65 barbecue classics


		Light grilled dinner
		Weekend grilling menu
		Casual backyard sipping


		Choose barbecue as your cooking method in our Recipe File


		Swap grilling tips with others in our Food + recipes forum

BBQ Guide - Steak cuts

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